Shrimp Fried Rice With Sun Dried Tomatoes Recipes

SHRIMP WITH SUN-DRIED TOMATOES

Steps:

• Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
• Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
• Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

SHRIMP FRIED RICE

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm., Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.

SHRIMP W SPINACH & SUN-DRIED TOMATOES

Steps:

• Place chicken broth, oregano, garlic, red pepper flakes and sun dried tomatoes in 10 inch skillet. Simmer until tomatoes are soft.
• Add shrimp. Simmer until shrimp starts to turn pink. About 1 minute for medium shrimp.
• Turn shrimp and add spinach on top.
• Place lid on skillet and simmer until spinach is limp. Cooking time will depend on how done you prefer the spinach. I don't fully cook spinach.
• Place cooked pasta on plate or shallow soup bowl.
• Top with shrimp mixture.
• Sprinkle with parmesean cheese.

SHRIMP FRIED RICE

Steps:

• Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
• Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
• Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
• Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
• Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.

SHRIMP AND SUN-DRIED TOMATO RISOTTO WITH ASPARAGUS

Steps:

• Blanch the asparagus and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside.
• In 3-quart skillet, add the butter, olive oil, shallot, and garlic over low-medium heat. Gently saute for 2 minutes.
• Add arborio rice. Saute ingredients until the rice begins to turn translucent, leaving a white dot in the middle.
• Once the rice begins to turn translucent, add the white wine and sun-dried tomatoes, then saute on medium for 2 minutes.
• Slowly (1/4 cup at a time) add stock to the rice. Once the rice has soaked up the majority of the liquid in the skillet add more. This is a slow process, and can easily take 30 minutes (or more) to go through all the liquid. Warning: If you add too much liquid too quickly you may end up with a risotto that is not as creamy as it should be.
• When you've reached the point where you've added 3 1/2 cups of stock to the rice, add the asparagus, parmesan cheese, and red pepper flakes.
• Once the rice has become a nice, creamy, and tender texture (sample the rice, and it should be tender, without any crunch but still firm), add your shrimp with the last 1/4 cup of stock, and cook until shrimp are thoroughly cooked, but tender, and almost all liquid is absorbed. This should take 3-5 minutes. Also at this time, add the juice of one half of a lemon.
• Salt and pepper to taste.

SHRIMP AND TOFU FRIED RICE

Steps:

• Heat oil in a wok over medium-high heat. Add garlic and ginger; cook and stir until aroma is present, about 30 seconds. Add shrimp and stir-fry until pink and firm, 4 to 5 minutes. Remove to a plate.
• Pour in more oil if needed. Add tofu and stir-fry until browned, 5 to 7 minutes. Remove to a plate.
• Crack in eggs and scramble, in two batches, until set, about 5 minutes. Remove to a plate.
• Add frozen vegetables and mushrooms and stir-fry in the wok until soft, about 5 minutes. Stir in eggs, shrimp, tofu, and rice. Mix together and add soy sauce. Heat through, 3 to 5 minutes. Serve topped with green onions.